Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
  • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
  • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
  • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
  • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
  • C12Y302/01001—Alpha-amylase (3.2.1.1)
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10S426/00—Food or edible material: processes, compositions, and products
  • Y10S426/804—Low calorie, low sodium or hypoallergic

Definitions

• the present invention relates to a process for the preparation of food ingredients by enzymatic digestion of cereals. More particularly, the invention relates to the enzymatic solubilisation under controlled conditions of the starch component of ground cereal, especially wheat flour. Products made according to the process of the invention contain a high concentration of dextrins together with finely dispersed protein, and are useful as fat replacers in the food industry, for example in baked products (e.g. cakes) , dairy products and meat products.
• U.S. Patent No. 5,225,219 discloses a process in which an aqueous slurry of a finely milled cereal is digested with an -amylase enzyme ("G-Zyme G995" or "Taka-lite") at a pH of 5.5-7.5 and at a temperature of 60-100°C, preferably 95°C, for a period generally of 1-10 minutes.
• the enzyme is then inactivated by heating to 140°C under pressure, or by acidification at pH 3.5-4.0 at 95°C for about 10 minutes.
• the soluble fraction is separated from the insoluble residue by filtration or centrifugation.
• a substantially pure a ylodextrin composition is then extracted from the water-soluble fraction by precipitation using a water-miscible organic solvent, e.g. ethanol.
• a water-miscible organic solvent e.g. ethanol.
• the starch component of the cereal can be degraded in order to produce a product containing comparatively high concentrations of dextrins together with finely dispersed protein.
• the product has properties which make it highly suitable for use as a fat replacer in food, without further refining steps such as those taught in the aforementioned United States patent.
• ground cereal used in the process may be any cereal commonly employed in the art, for example wheat, oats, barley, rice, maize and sorghum. Wheat flour is the preferred ground cereal for the process.
• the preferred temperature for the enzymatic digestion is 65-85°C, more preferably around 70°C. Proceeding with the digestion at these moderate temperatures allows the process to be more accurately controlled, so that the product contains the desired substances, notably dextrins.
• Dextrins are intermediate products obtained in the transformation of starches into maltose and d- glucose. Complete digestion of starches by ⁇ -amylases leads to maltose. This disaccharide may be degraded to the monosaccharide glucose in known manner using amyloglucosidase enzymes at lower pH (around 4.0-5.0).
• Deactivation of the enzyme in step (c) of the above process is preferably effected by raising the temperature of the slurry to a suitable level.
• deactivation may also be accomplished by any other method known in the art, e.g. reducing pH.
• a combination of approaches, e.g. low pH and high temperature, may also be used.
• the starch component of the ground cereal is degraded under such conditions that a moderately high proportion of dextrins is obtained.
• a suitable time period for such digestion depends upon the temperature used, but is typically less than 1 hour, and may be less than 10 minutes.
• Some products of the above process possess a creamy texture, which we surmise results from the presence in the product of a combination of a high proportion of soluble dextrins and finely dispersed cereal protein. Purified dextrins available commercially do not possess this creamy texture.
• the products of the process may also readily be dried to a powder, e.g. by spray-drying in known manner.
• the products produced according to the above process preferably contain at least 30 weight % soluble dextrins, based on the weight of the solids in said products. More preferably, said products contain at least 50 weight % soluble dextrins.
• the above process may employ any ⁇ -amylase enzyme which is active under the conditions specified for the digestion. It is advantageous to use ⁇ -amylases referred to as 1,4- ⁇ -D-glucan glucanohydrolases (EC 3.2.1.1.) .
• One such enzyme "Terma yl” (obtainable commercially from Novo Nordisk, Denmark) , has high thermal stability, i.e. its activity is destroyed only by exposure to temperatures in excess of 110°C. This enzyme is known in the art for degrading starch to maltose under more severe conditions than those employed in the above process.
• an ⁇ -amylase enzyme which is capable of being deactivated at temperatures below 100°C. Processes utilizing such an enzyme are novel and inventive per s_e, and constitute a further aspect of the invention.
• a preferred ⁇ -amylase enzyme suitable for use in the process of the invention is BAN (Bacterial Amylase Novo, commercially available from Novo Nordisk, Bagsvaerd, Denmark). This is a 1,4- ⁇ -D-glucan glucanohydrolase which is produced by submerged fermentation of a selected strain of Bacillus amylolichuefaciens .
• BAN has its maximum activity between 60 and 80°C, and may be inactivated within 15 minutes at a temperature of 95°C.
• the use in the present invention of enzymes with lower thermal stability results in a saving in energy (and hence an economic saving) when the enzyme is inactivated.
• the lower inactivation temperature also substantially avoids the occurrence of browning in the product. Browning occurs to a greater degree above 100°C, and is undesirable in some food products since it may adversely affect not only the appearance but also the flavour. Some browning may also be due to caramelisation of sugars in the mixture being digested. Caramelisation affects the flavour of the product, and may also have health implications.
• BAN the preferred enzyme for the process of the invention, can be rapidly inactivated at temperatures in excess of 90°C.
• aqueous slurry e.g. by adding alkali or acid as in many known digestion processes.
• alkali or acid as in many known digestion processes.
• the natural pH's of aqueous slurries of ground cereals are also the pH's at which many suitable ⁇ -amylase enzymes function satisfactorily.
• the pH of an aqueous slurry of wheat flour is approximately 6.2, the precise figure depending upon the wheat flour source and concentration in the slurry.
• the proteins naturally present in the wheat flour are not degraded during the digestion process, and act as a buffer.
• BAN enzyme has its optimal activity at pH 5 to 7.
• ground cereal e.g. wheat flour is dispersed at between 10 and 45 weight percent solids in water which has been preheated to a temperature between 60 and 95°C.
• ⁇ -amylase enzyme is added to this slurry, and s ⁇ lubilises the starch. It is preferred to subject the slurry to agitation during the digestion process. Methods for doing this are known in the art. For example, slurry may be subjected to high shear via an overhead ho ogeniser in the digestion tank and/or an in ⁇ line homogeniser. According to this embodiment of the invention, the temperature of the digest is steadily raised from the initial temperature to reach between 90 and 100°C at the end of the incubation. The enzyme activity is then destroyed by maintaining the mixture at this final temperature for approximately 10 minutes.
• the enzyme dosage, the temperature profile of the digestion process and the duration of the digestion can be varied depending upon the dextrin composition and degree of digestion and sweetness required in the final product.
• the product of the digestion process may be used in the liquid/gel form.
• Figure 1 illustrates the section of cake used for the purpose of rheological testing of cakes prepared as described in Example 4 hereinafter.
• Figure 2 shows the positions on the sectioned cake slab which were subjected to rheological testing as described in Example 4 hereinafter.
• Figure 3 shows the variation of loading force applied to the cake slab with time according to the rheological test carried out as described in Example 4 hereinafter.
• Figure 4 shows a typical loading profile of a cake slab tested in accordance with the method described in Example 4 hereinafter.
• Wheat flour (which typically comprises 10 weight percent protein) is dispersed in water to give an aqueous slurry at 85°C having a dry solids content of 33 weight percent.
• a white flour is employed, e.g. having a 75% extraction rate in milling.
• BAN 240L (Novo Nordisk) is added at 0.02% of the flour weight.
• the temperature of the digest is raised to 95°C in 10 minutes and held at that temperature for 10 minutes.
• the wet slurry is allowed to cool and is recovered as a waxy, greasy solid with a fat-like texture.
• the product may be dried to yield a free-flowing powder. This process leads to a product having a Dextrose Equivalent (DE) of less than 3 and with the following constituents (all figures in weight percent, based on the weight of solids in the product) :
• DE Dextrose Equivalent
• Example 1 Wheat flour as in Example 1 is dispersed in water to give a 33 weight percent slurry at 75°C.
• BAN 240L Novo
• the temperature of the digest is raised to 95°C over a period of 30 minutes, and held at that temperature for 15 minutes in order to inactivate the enzyme.
• the product has a DE of below 12 , and can be dried to yield a free-flowing powder.
• a typical analysis, in weight % based on the weight of the solids, is as follows:
• Example 1 Wheat flour as in Example 1 is dispersed in water to give a 33 weight percent slurry at 68°C.
• BAN 240L enzyme (Novo) is added at 0.04% of the flour weight.
• the temperature of the digest is raised to 95°C over a period of 50 minutes and held at that temperature for 15 minutes.
• the product typically has a DE of 33 and the following constituents, in weight % based on the weight of the solids: Protein 10
• Products of the process of the invention are suitable for use as fat replacers. Their ability to be dried to a powder makes them particularly suitable for use in food products derived substantially from dry ingredients, e.g. cakes and other baked products.
• the dry powder may itself be incorporated in the recipe, where appropriate, or it may be reconstituted to a liquid/gel with water prior to mixing with other ingredients.
• the products produced by processes described herein have use as fat replacers in a wide variety of foods, including baked products, dairy products and meat products.
• the following non-limiting Examples are intended to illustrate the fat replacement properties of such a product in cake and in soup.
• Example 4
• the dry ingredients contain 16% fat.
• Several fat-free recipes were evaluated in which the fat was replaced with varying proportions of N-
• N-Flate consists of emulsifiers glycerol monostearate (GMS) and polyglycerol esters (PGE) , guar, starch and skimmed milk powder.
• GMS glycerol monostearate
• PGE polyglycerol esters
• BV40 is a known emulsifier mix (available from DMV B.V. , Vegkel, Netherlands) which contains GMS, PGE and acetic acid ester.
• the dry ingredients were pre-blended.
• the fat was then rubbed in; in the other recipes, the ingredients used instead of the fat were incorporated at the stage appropriate to non-fat materials.
• N-Flate and BV40 were used in accordance with the manufacturers' instructions. Increased levels of water were required in the fat-free recipes, relative to the control, and this water was incorporated when the first water addition was made. All recipes were carried out in duplicate.
• the slab was then tested at the positions shown in Fig. 2.
• a 1.5cm diameter probe was gently lowered onto the upper surface of the cake until a 0.1N force was registered.
• the instrument was then reset to zero, and the probe was depressed 5mm into the cake at a rate of 50mm per minute, before retracting the probe at the same rate.
• the variation of applied force with time is shown schematically in Fig. 3.
• the force registered was taken as an indication of crumb firmness.
• a measure of the loading and unloading behaviour was also recorded, giving an indication of the flow properties of the crumb; a typical trace is shown in Fig.4.
• the force F is the maximum load registered, whilst a and Jb represent the loading time and unloading time registered.
• Area A represents the total loading force registered, and area B the total unloading force.
• the cross-sectional area was calculated. Sectioned cakes were photocopied, and the paper impression was cut out with scissors. The paper was then weighed, allowing the cross-sectional area to be calculated according to the known mass of paper.
• Table 2 provides a summary of the results of cake assessment.
• Crumb firmness (N) corresponds to level F in Fig. 4.
• Elasticity varies from 0% (no elasticity) to 100% (full elasticity of crumb structure) , and is defined as 100 x b/a .
• Hysteresis varies from 0% (no energy loss) to 100% (full energy loss from crumb flow) , and is defined as 100 x (1 - B/A) .
• a standard dry soup formulation was used to test the fat replacement suitability of products produced by processes according to the invention.
• Three products P, Q and R were manufactured according to the processes of - Examples 1, 2 and 3 respectively. These products were then incorporated in soup recipes having a conventional formulation but from which the fat normally present had been omitted.
• a negative control in which the fat was replaced by dextrin, was also employed for comparison.
• the formulations used were as follows (all ingredients in weight %) :
• the soups were reconstituted by combining one part of the above formulations with two parts of water (by weight) .
• the soups were then cooked and served to a
• the standard recipe soup as served had a fat content of 6.5% by weight, whilst the fat-replaced soup had a fat content of only 0.3% by weight.
• the soups were assessed by a Taste Panel the members of which were asked to rank the soups on the basis of perceived creaminess.
• the results were interpreted using the known Friedman Rank Test: a low R-value indicates a high ranking, and a difference of greater than 15.6 in this test indicates a significant difference between the test materials at 99.9% confidence level.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Microbiology (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Biotechnology (AREA)
• Health & Medical Sciences (AREA)
• Organic Chemistry (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Biochemistry (AREA)
• Polymers & Plastics (AREA)
• General Engineering & Computer Science (AREA)
• General Health & Medical Sciences (AREA)
• Genetics & Genomics (AREA)
• Nutrition Science (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)
• Cereal-Derived Products (AREA)
• Seeds, Soups, And Other Foods (AREA)

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• 1994
  • 1994-04-11 GB GB9407104A patent/GB9407104D0/en active Pending
• 1995
  • 1995-04-10 CA CA002187636A patent/CA2187636A1/en not_active Abandoned
  • 1995-04-10 EP EP95914468A patent/EP0755196B1/en not_active Expired - Lifetime
  • 1995-04-10 WO PCT/GB1995/000816 patent/WO1995027407A1/en active IP Right Grant
  • 1995-04-10 US US08/722,193 patent/US5912031A/en not_active Expired - Fee Related
  • 1995-04-10 DE DE69527837T patent/DE69527837D1/de not_active Expired - Lifetime
  • 1995-04-10 AT AT95914468T patent/ATE222464T1/de not_active IP Right Cessation
• 1996
  • 1996-10-10 FI FI964063A patent/FI964063A/fi unknown

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